Tabbouleh with watermelon
4 servings
45 minutes
Recipe from the restaurant Eva.
Calories589.3kcal
Proteins14.5grams
Fats38.7grams
Carbohydrates41.2grams
Watermelon
600
g
Bulgur
120
g
Kalamata olives
80
g
White balsamic vinegar
120
ml
Fresh herbs
100
g
Red onion
20
g
Pecan
40
g
Olive oil
40
ml
Pine nuts
28
g
Sea salt
4
g
Feta cheese
140
g
Milk
70
ml
Whipping cream 33%
70
ml
1
Cut the fresh watermelon into cubes.
- Watermelon: 600 g
2
Chop Kalamata olives and red onion.
- Kalamata olives: 80 g
- Red onion: 20 g
3
Cut the mint and spinach leaves into thin strips.
- Fresh herbs: 100 g
4
Layer boiled bulgur, olive segments, and onion at the bottom of the plate.
- Bulgur: 120 g
- Kalamata olives: 80 g
- Red onion: 20 g
5
Sprinkle with tarragon and sea salt.
- Tarragon (estragon): 4 g
- Sea salt: 4 g
6
Drizzle with white balsamic sauce.
- White balsamic vinegar: 120 ml
7
Make yogurt mousse. Blend 100 g of feta, milk, and cream until smooth.
- Feta cheese: 140 g
- Milk: 70 ml
- Whipping cream 33%: 70 ml
8
Lay out the yogurt mousse (based on cream, milk, and feta), broken feta, and a mix of greens.
- Feta cheese: 140 g
- Milk: 70 ml
- Whipping cream 33%: 70 ml
- Fresh herbs: 100 g
9
Top with pecans, pine nuts, and shichimi.
- Pecan: 40 g
- Pine nuts: 28 g
- Shichimi togarashi: 4 g
10
Add lemon zest and sea salt.
- Sea salt: 4 g
11
Season with white balsamic sauce and olive oil.
- White balsamic vinegar: 120 ml
- Olive oil: 40 ml
